Baked Eggplant Rollatini

Name: Baked Eggplant Rollatini
Ingredients: 2 large eggplant, 2 1/2 to 3 lb. (1.25 to 1.5 kg) total; Kosher salt and freshly ground pepper; Extra-virgin olive oil as needed; 2 eggs, lightly beaten; 1 garlic clove, minced; 1 1/2 cups (12 oz./375 g) ricotta cheese; 1 cup (4 oz./125 g) grated Parmesan cheese; 1 1/4 cups (5 oz./150 g) grated mozzarella cheese; 1/3 cup (1/3 oz./10 g) loosely packed fresh basil leaves, chopped; 2 cups (16 fl. oz./500 ml) marinara sauce; Chopped fresh flat-leaf parsley or basil for garnish